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Blueberry Lemon Pound Cake

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A moist and tangy pound cake bursting with fresh blueberries and bright lemon flavor, perfect for dessert or tea time.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 and 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • Optional: powdered sugar or lemon glaze for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in lemon juice, lemon zest, and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with flour mixture. Mix until just combined.
  7. Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Dust with powdered sugar or drizzle with lemon glaze before serving.

Notes

  • Make sure butter and eggs are at room temperature for better mixing.
  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding.
  • Lemon glaze can be made with powdered sugar and lemon juice for extra flavor.

Nutrition

Keywords: blueberry lemon pound cake, lemon cake, blueberry dessert, pound cake recipe

Find it online: https://zesticook.com/blueberry-lemon-pound-cake/